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Stir-Fry Broccoli and Carrots

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Betty Crocker Kitchens
Updated Mar 14, 2010
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Take garden-fresh vegetables to the table in less than 30 minutes with a speedy stir-fry.

Stir-Fry Broccoli and Carrots

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 2 teaspoons finely chopped gingerroot
  • 1 clove garlic, finely chopped
  • 1 1/2 cups small broccoli flowerets
  • 2 medium carrots, thinly sliced (1 cup)
  • 1 small onion, sliced and separated into rings
  • 3/4 cup Progresso™ chicken broth (from 32-ounce carton)
  • 1/4 teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 cup sliced mushrooms (about 3 ounces)
  • 2 tablespoons oyster sauce
Make With
Progresso Broth

Instructions

  • Step 
    1
    Spray wok or 12-inch skillet with cooking spray; heat over medium-high heat. Add gingerroot and garlic; stir-fry about 1 minute or until light brown. Add broccoli, carrots and onion; stir-fry 1 minute.
  • Step 
    2
    Stir in broth and salt; cover and cook about 3 minutes or until carrots are crisp-tender. Mix cornstarch and cold water; stir into vegetable mixture. Cook and stir about 10 seconds or until thickened.
  • Step 
    3
    Add remaining ingredients; cook and stir 30 seconds.

Nutrition

70 Calories
3g Protein
10g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
10
Saturated Fat
1g
Cholesterol
0mg
Sodium
580mg
Total Carbohydrate
10g
Dietary Fiber
3g
Protein
3g
% Daily Value*:
Iron
4%
4%
Exchanges:
2 Vegetable;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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